Fig season may be about a month away, but I was lucky enough to snag the early risers on a recent trip to the store. I love figs on everyway, on salad, as jam, with pasta, as dessert, but my absolute favorite way to enjoy them is on a flat bread. In my home it is simply known as “the pizza” it needs no other name. This is the summer version, using the season’s fresh figs, but there is also a winter version I’ll share later using fig jam. For now let’s get ready for summer’s bounty!
I’m not kidding when I say one of the things I’m looking forward to most during my first summer in California is all the fresh figs! I’ve never lived anywhere where they’ve been plentiful before. They’ve always been a special treasure, available for about 15 min every summer at our local Whole Foods. These early bird figs were deemed “expensive” by the grocer, but were normal fig price for me. I can’t wait for real fig season!
Fig Flat Bread
Serves 3 (1/3 of flatbread – 358 kcal, 19g fat, 2.5g fiber, 23g protein)
- 1 pre-cooked flatbread (store bought or homemade)
- 4 figs quartered
- 3 oz goat cheese
- 3 slices prosciutto
- 2 cups arugula
- 2 tbsp honey or honeycomb
- 1 tbsp fig or regular balsamic vinegar
- Salt & pepper to taste
- Allow your cooked flatbread to cool for a few minutes out after baking. Crumble the goat cheese on top and spread with an offset spatula. Salt and pepper to taste.
- Distribute the quartered figs on top of the goat cheese, then drizzle the honey mainly on top of the figs, but don’t be afraid of a little spillage.
- Top with the arugula, the tear the prosciutto into thin strips and layer on top. Drizzle with the balsamic vinegar (I like to use a marinade brush), and enjoy!
I could eat this everyday and never tire of it. It’s the perfect combination of salty and sweet. What’s your favorite way to enjoy figs?